Effect of modified packaging and storage time of cocoa pods on the commercial quality of cocoa beans

Lack of good post‐harvest storage of cocoa pods has been responsible for the low commercial quality of cocoa beans. This study aims to evaluate the effect of modified packaging and storage time of cocoa pods on the corresponding commercial qualities of cocoa beans.

Preweighed cocoa pods obtained from the experimental station of the Cocoa Research Institute of Nigeria, Ibadan, Nigeria were stored under three modified packaging conditions, namely: black non transparent polythene film (B_NTPEF), transparent polythene film (T_PEF) and N_A (normal atmosphere environment).

The study found that there was a rise in the mean temperatures of samples in all the storage environments up to the 12th day of storage, after which the mean temperature declined until the end of the storage period. Cocoa butter fat, bean weights, severity of decay and mould growths depended on the type of packaging and storage time.

At p<0.05 the use of modified packaging of cocoa pods significantly affects the commercial values of the beans. The best of these qualities was conserved in the T_PEF.